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Paleo Chocolate Raspberry Cupcakes with Vanilla Cream Frosting

Stacey
  • 30 minutes
  • Serves 9

INGREDIENTS

6 tbsp

coconut flour (sifted, like this one)

1/2 cup

sweetener of choice: coconut sugar for paleo (or for low carb use erythritol (like Swerve))

1 tsp

baking soda

1/4 cup

butter or ghee or coconut oil

2 tbsp

cocoa powder or cacao powder

3 tbsp

water

2

eggs

3 tbsp

unsweetened coconut milk or almond milk + ½ tsp apple cider vinegar (mixed together in a separate small bowl.)

1 tsp

GF vanilla extract

13

raspberries (chopped fine or mashed)

VANILLA CREAM FROSTING:

Cream of choice: (for paleo use 1/2 cup coconut cream (take an unopened can of full fat coconut milk and put can in the freezer for 25 minutes to solidify), or for low carb use 4 ounces cream cheese.)

1/2 tsp

lemon juice

1/2 tsp

GF vanilla extract

Sweetener of choice: 1 honey for paleo (or for low carb use 1/3 tsp liquid stevia, or more or less to taste)